Soy Sauce Chicken Recipe(Simple and Delicious)

Soy sauce chicken is one of the most common dishes in Cantonese cuisine. In fact, it became so popular that many manufacturers even introduced a quality  “Soy Chicken Sauce” which, once diluted with water, can be used directly in cooking soy sauce chicken.

Soy Sauce Chicken Wings

Traditionally, soy sauce chicken is made by placing soy sauce, cooking wine, ginger and rock sugar into a large pot of brine. A whole chicken is added to the hot liquid, soaking up the salty flavors. In a restaurant, this method saves a lot of time and effort. However, for the average family, it poses a problem. A lot of soy sauce and seasoning is required in the brine marinade, and after use, it is a pity that the marinade should be disposed of.

Today I will introduce you to my Soy Sauce Chicken Wings recipe. We will be using a method that will save you from making a large batch of brine marinade. Along the way, I will share with you many tips and tricks I have gained from experience.

Let’s begin by gathering the ingredients. You will need:

  • 650g (about 12) chicken wings
  • ½ teaspoon salt
  • 10 ml cooking wine
  • 1 piece of ginger, roughly 1.5 cm
  • 1 clove of garlic
  • 20g of spring onions
  • 2 pods of star anise
  • A dash of peanut oil
  • 1 tablespoon of sugar
  • 40ml light soy sauce
  • 20ml dark soy sauce

sesame oil, use your discretion (you will need enough to spread over the chicken wings)

Now let’s begin.

Step 1

Marinate the chicken wings. Pat the chicken wings dry with paper towel and place them in a large bowl. Add the salt and cooking wine.

Soy Sauce Chicken Wings step1

Toss the chicken wings in the salt and wine and leave for about 15 minutes. One of the issues often encountered with homemade soy chicken wings is that they do not have enough flavor. By marinating them in salt and wine, you can improve not only the flavor, but also the smell. Normally, the frozen chicken wings smell quite fishy, but this is remedied by soaking them in brine.

Soy Sauce Chicken Wings step2

Step 2

Prepare the other ingredients while you wait for the chicken wings to marinate. Take your knife and slice the ginger, garlic and spring onions. Measure out the soy sauce and sugar.

Soy Sauce Chicken Wings step3

Step 3

Take a non-stick pan and a lid (you may want to use a slightly larger pot than I have, more than 24cm in diameter, to avoid crowding the wings, causing uneven heat). Preheat the pan for about a minute and then put about a tablespoon (15ml) of peanut oil in the bottom.

Soy Sauce Chicken Wings step4

Add the sliced ginger, garlic, spring onion and two star anise. Quickly stir fry for about 2 minutes, allowing the spices to release their flavor.

Soy Sauce Chicken Wings step5

Add the marinated chicken wings. Cook only a few wings at a time, do not put the whole bowl into the pot, as you will end up with too much juice from the chicken, causing it to stew.

Soy Sauce Chicken Wings step6

Now that the pan is much hotter, the chicken wings need to be turned quickly, so that they cook evenly.

The skin of animals is comprised of many excretory glands, which is why chicken can smell. When you cook the chicken in the wine and onion ginger sauce, you are breaking down the excretory glands.

In Western style cooking, meat is rarely cooked in wine, onion and ginger. Instead, the most common method is to “brown” the meat, which involves caramelizing the meat to form a light brown layer.

Wait until the chicken wings turn golden yellow and begin to plump out, then add the sugar and quickly turn the wings until the sugar is just melted.

Soy Sauce Chicken Wings step7

Pour both soy sauces into the pot, cover and cook for 6 minutes, flipping the wings while they simmer.

Soy Sauce Chicken Wings step8

Take the lid off the pan and cook for 5-6 minutes on high. If you leave the chicken wings in the pot for too long, the meat dries out, causing the chicken to lose its flavor. If you do not cook it for long enough, the meat closest to the bones does not cook properly, making it unsafe to eat. One of the easiest ways to judge if the chicken is cooked properly is to look at the appearance of the skin. If the skin begins to split, then it shows that the heat is too high. Generally, it will take about 15 minutes from the start of the cooking process for the chicken wings to cook through.

Soy Sauce Chicken Wings step9

When the chicken wings are cooked and well coated with the sauce, baste them with the sesame oil using a brush.

Soy Sauce Chicken Wings

When using the traditional method of frying the chicken, you will need to dilute the brine marinade, cooking it for a long time to obtain more flavor. In this recipe, instead of diluting the sauce, we have used concentrated sauces, and using these, along with the previously pre-cured chicken we have a quicker means of gaining flavor. Of course, this procedure involves controlling the heat during the cooking process, which can be a little bit difficult. However, if you accurately control the heat and cooking time, after one or two tests, you will soon obtain a waxy skin on the chicken.

Soy Sauce Chicken Wings

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2

Ingredients

  • 650 g (about 12) chicken wings
  • ½ teaspoon salt
  • 10 ml cooking wine
  • 1 piece roughly 1.5 cm
  • 1 clove garlic
  • 20 g spring onions
  • 2 pods star anise
  • A dash of peanut oil
  • 1 tablespoon of sugar
  • 40ml ml light soy sauce
  • 20 ml dark soy sauce

Instructions

  1. Marinate the chicken wings. Pat the chicken wings dry with paper towel and place them in a large bowl. Add the salt and cooking wine.

    Toss the chicken wings in the salt and wine and leave for about 15 minutes. 

  2. Prepare the other ingredients while you wait for the chicken wings to marinate. Take your knife and slice the ginger, garlic and spring onions. Measure out the soy sauce and sugar.

  3. Take a non-stick pan and a lid (you may want to use a slightly larger pot than I have, more than 24cm in diameter, to avoid crowding the wings, causing uneven heat). Preheat the pan for about a minute and then put about a tablespoon (15ml) of peanut oil in the bottom.

    Add the sliced ginger, garlic, spring onion and two star anise. Quickly stir fry for about 2 minutes, allowing the spices to release their flavor.

  4. Add the marinated chicken wings. Cook only a few wings at a time, do not put the whole bowl into the pot, as you will end up with too much juice from the chicken, causing it to stew.

    Now that the pan is much hotter, the chicken wings need to be turned quickly, so that they cook evenly.

  5. Pour both soy sauces into the pot, cover and cook for 6 minutes, flipping the wings while they simmer.

  6. Take the lid off the pan and cook for 5-6 minutes on high.

Soy Sauce Chicken Wings

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